19 May HOW TO MAKE: CHOCOLATE CASHEW BUTTER CUPS
I was craving something sweet yesterday and wanted to whip up something cute and equally delicious. These chocolate cashew butter cups are vegan, gluten free and SO good. They’re also so so easy. I’m definitely not vegan, nor do I eat healthy but I love making vegan treats. I think it makes me feel less guilty when I indulge.
I was actually chatting with my friends at lunch today about challenging myself to a week of vegan eats. I’m going to start on Monday (May 22nd).. so you know I’ll be making these again mid-week. Wish me luck you guys!!!
CHOCOLATE CASHEW BUTTER CUPS
Yield about 15 mini cups
1 (380 g) dark chocolate bar, roughly chopped. (I used the PC Extra Dark Chocolate bar)
1/2 cup cashew butter
1/4 cup icing sugar
15 mini cupcake liners (I got these from Bulk Barn)
In a heat proof bowl, add the roughly chopped dark chocolate and melt in microwave in 20 second increments, stirring in between increments. Separate the cupcake liners on a baking sheet. With a small spoon, spoon about a teaspoon of chocolate in every liner and push the chocolate up the sides of the liner into all the creases. Repeat for about 15 liners and place them in the freezer for about 10 minutes.
In a small bowl mix together the cashew butter and icing sugar. Pour the mixture into a piping bag to fill the cups easier.
Remove the liners from the freezer and fill the cups with the cashew butter about 3/4 of the way up the sides. Repeat for all cups.
With a small spoon, spoon more of the melted chocolate on top of the cashew butter cups. Fill the liner to the top to make sure the filling is sealed. Continue with the rest of the cups. Refreeze for at least 15-20 minutes and enjoy! Store the chocolate cashew cups in the refrigerator.
Optional: I added more toppings inside my chocolate cashew cups, I filled the cups with the cashew butter and them topped some with shredded coconut, others with jam and some cups I filled entirely with dulce de leche.